Juicy blueberries, raspberries, blackberries, and strawberries bubble together under a bright hit of lemon zest and juice, thickened into a glossy, jammy filling that's the whole reason cobbler exists. Big spoonfuls of biscuit dough get dropped right on top, baking up golden and craggy while the fruit peeks through in the gaps. A sprinkle of coarse sugar on those biscuits adds a little crunch against the soft, spoonable filling underneath. Warm from the oven and rested just long enough for the berries to set, this is the kind of dessert that makes people go back for seconds. It's a solid pick for a gluten free spread, and the deep summer-berry flavor means nobody's going to be thinking about what's missing anyway.
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Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
In a large mixing bowl, toss the mixed berries with the granulated sugar, cornstarch, lemon juice, and lemon zest until the berries are evenly coated. Pour the berry mixture into the prepared baking dish and spread into an even layer.
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